Puff pastry is one of my favourite “cheats” in the kitchen. It bakes up into flaky, golden goodness and can play the part of savory or sweet. These turnovers have a cheesecake-type middle with the sweet/tartness of a good raspberry jam all wrapped up in a flaky parcel. Special enough for a weekend brunch but easy enough for any day. Makes 8.
Raspberry Cream Cheese Turnovers
4 oz (60 g) cream cheese, at room temperature
2 Tbsp (30 mL) granulated sugar
1 egg yolk
1 package butter puff pastry, thawed
½ cup (125 mL) thick raspberry jam
1 cup (250 mL) icing sugar
2 Tbsp (30 mL) water
Preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper.
Combine the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix for 1 minute. Add the egg yolk and blend for another minute. Set aside.
Roll the puff pastry into a 10-inch (25 cm) square (if the puff pastry isn’t pre-rolled). Cut the puff pastry into 4 equal squares. Place about 1 heaping tablespoon cream cheese mixture in the centre of each square. Top with 1 tablespoon raspberry jam. Dampen the edges of each square and fold over to form a triangle. Press the edges together tightly. Place the turnovers on the prepared baking sheet. Repeat the process with the second piece of puff pastry.
Bake the turnovers for 25 minutes or until they are golden brown. Remove from the oven and allow to cool on a baking rack for 10 minutes.
Combine the icing sugar and water in a medium bowl. Add more water a teaspoon at a time if necessary to make a thick but pourable icing. Place the icing in a small piping bag (or a small plastic bag and snip the end off) and pipe the icing in a zig-zag pattern over each of the turnovers. Serve warm or at room temperature. These are best eaten the day they are made.